How to Make my Golden Summer Squash and Corn Soup

Ingredients

• 1 tablespoon grapeseed oil

• 1 medium shallot, chopped

• 2 medium summer squash, (about 1 pound), diced

• 3 teaspoons of chopped thyme and/or oregano

• 1 14-ounce can of bone broth, or reduced sodium vegetable broth

• 1/4 teaspoon salt

• 1 cup fresh corn kernels, (from 1 large ear)

• 1 teaspoon lemon juice

• 1/4 cup crumbled feta cheese

Directions

1. Heat oil in a large saucepan over medium heat.

2. Add shallot and cook, stirring for approximately 1 minute.

3. Add squash and 1 teaspoon herbs and cook, stirring occasionally, until the squash starts to soften, 3 to 5 minutes.

4. Add broth and salt; bring to a boil.

5. Reduce heat to a simmer and cook until the squash is soft and mostly translucent, about 5 minutes more.

6. Transfer to a blender and puree until smooth. (Use caution when pureeing hot liquids.)

7. Return the soup to the pan and stir in corn.

8. Bring to a simmer over medium heat and cook, stirring occasionally, until the corn is tender, 3 to 5 minutes.

9. Remove from the heat; stir in lemon juice.

10. Serve garnished with the remaining 2 teaspoons herbs and feta.